The Down Range Forum
Member Section => Down Range Cafe => Topic started by: fullautovalmet76 on November 24, 2009, 08:21:51 PM
-
I use a salt water solution, better known as brining. I use three gallons of water and 4.5 cups of Morton's Kosher salt. I let the bird soak in this solution almost twelve hours (usually overnight); stored in the fridge. Next, I let it air dry in the fridge for another 24 hours. On T-day, I put some aromatics in the cavity and use Lurpak butter to coat the outside.
For the oven I start the bird breast side down at 400 for about 45 minutes, turn it over and bake it for an another hour, or until the breast meat is 165 degrees.
I have been doing this for about five years now and have had great success ensuring that a moist bird is on the table.
That's generally how I roll on Turkey day. How about the rest of you? What do you do to make sure your bird/dinner comes out great?
-
I LOVE RECIPES !!!
I also brine the bird:
In our largest soup kettle I place the bird
In one gallon of filtered water mix three cups of salt, two tablespoons each of garlic and onion powder, rosemary, sage and black pepper (not sure how much on these - I'd have to say one tablespoon of each dried herb and a couple tablespoons of pepper)
Pour this mixture over the bird and add more filtered water to cover the bird
Place a weight on top of bird to keep it submerged and place in refer for as long as possible (I shoot for 36 hours)
Remove from brine and place on a cooling rack in a cake pan to air dry in refer for 12 to 24 hours
Place onion, orange, celery and apple in cavity and place in smoker
Smoke with apple chips soaked in Samuel Adams at 225 F until 165 in breast (depending on size of bird anywhere from 6 to 10 hours).
I will usually start this process on a Tuesday (my typical afternoon off) so I can smoke the bird on a Saturday or Sunday. We take all the meat off the bones and put it in a cake pan. We then reheat the meat for Thanksgiving or whenever the big meal is.
The same day I smoke the bird, I will take the carcass and make broth and turkey noodle soup:
Using the biggest soup kettle I place every bone I've got and two large onions quartered. Simmer this for two or three hours.
Strain the broth into another kettle, add the onions and any meat scraps that came off the bones (this is a finger picking time).
You should have a gallon to a gallon and a half of broth (add filtered water if you need)
Add four stalks of celery cut in 1/4" slices and an equal amount of carrots
Add more meat if you need or wish
Add homemade egg noodles
Four eggs
1/2 cup of milk
1 tsp of salt
flour to make a dough just dry past sticky
roll out 1/8" thick and air dry for 30 minutes
cut into noodles 1/2" - 3/4" wide and 3" - 4" long
let dry another 30 minutes
After adding noodles simmer soup for one hour
Serve with pepper and celery salt to taste
* Like any soup the left overs are even better, and this soup thickens as each day passes
-
I've always had good luck with those oven bags and following the directions on the box.
And I've never left the bag of guts in the bird either ;D
-
M58,
This is a keeper! I'm printing this and putting it into my cookbook now....
Thanks!
I LOVE RECIPES !!!
I also brine the bird:
In our largest soup kettle I place the bird
In one gallon of filtered water mix three cups of salt, two tablespoons each of garlic and onion powder, rosemary, sage and black pepper (not sure how much on these - I'd have to say one tablespoon of each dried herb and a couple tablespoons of pepper)
Pour this mixture over the bird and add more filtered water to cover the bird
Place a weight on top of bird to keep it submerged and place in refer for as long as possible (I shoot for 36 hours)
Remove from brine and place on a cooling rack in a cake pan to air dry in refer for 12 to 24 hours
Place onion, orange, celery and apple in cavity and place in smoker
Smoke with apple chips soaked in Samuel Adams at 225 F until 165 in breast (depending on size of bird anywhere from 6 to 10 hours).
I will usually start this process on a Tuesday (my typical afternoon off) so I can smoke the bird on a Saturday or Sunday. We take all the meat off the bones and put it in a cake pan. We then reheat the meat for Thanksgiving or whenever the big meal is.
The same day I smoke the bird, I will take the carcass and make broth and turkey noodle soup:
Using the biggest soup kettle I place every bone I've got and two large onions quartered. Simmer this for two or three hours.
Strain the broth into another kettle, add the onions and any meat scraps that came off the bones (this is a finger picking time).
You should have a gallon to a gallon and a half of broth (add filtered water if you need)
Add four stalks of celery cut in 1/4" slices and an equal amount of carrots
Add more meat if you need or wish
Add homemade egg noodles
Four eggs
1/2 cup of milk
1 tsp of salt
flour to make a dough just dry past sticky
roll out 1/8" thick and air dry for 30 minutes
cut into noodles 1/2" - 3/4" wide and 3" - 4" long
let dry another 30 minutes
After adding noodles simmer soup for one hour
Serve with pepper and celery salt to taste
* Like any soup the left overs are even better, and this soup thickens as each day passes
-
I'm going to my mom's house. We each live alone and it's just the two of us on holidays. This year she got a duck instead of a turkey. For Christmas I'm planning on getting a honeybaked ham.
-
I am going to try my hand a deep frying my 2nd ever turkey. This will be over at my girlfriend's parents house, so unfortunately, all eyes will be on me... with the rest of her family probably wondering if I will set the place or me on fire.
-
I cook ours while drinking Hazarittas....tastes good burnt!
FWIW
Richard
-
M58,
When making the stock you should add celery and carrots. Simmer time could be longer (bring to a full boil first then simmer for 4 to 6 hours). Then strain, pick up the meat for putting back in the pot. Add fresh onions, celery and a few carrots.
The rest of the soup is perfect though you could add a few other vegeies (Lima beans, corn, etc) if ya want.
Haz (a soup Nazi ;D )
-
M58,
This is a keeper! I'm printing this and putting it into my cookbook now....
Thanks!
+1 Thanks m58
-
M58,
When making the stock you should add celery and carrots. Simmer time could be longer (bring to a full boil first then simmer for 4 to 6 hours). Then strain, pick up the meat for putting back in the pot. Add fresh onions, celery and a few carrots.
The rest of the soup is perfect though you could add a few other vegeies (Lima beans, corn, etc) if ya want.
Haz (a soup Nazi ;D )
:P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P ;)
-
M58,
When making the stock you should add celery and carrots. Simmer time could be longer (bring to a full boil first then simmer for 4 to 6 hours). Then strain, pick up the meat for putting back in the pot. Add fresh onions, celery and a few carrots.
The rest of the soup is perfect though you could add a few other vegeies (Lima beans, corn, etc) if ya want.
Haz (a soup Nazi ;D )
NO SOUP FOR YOU!!!! ;D
-
I would like to mention.... that you should check with your local BBQ joint and see if they smoke turkeys..... Man there is nothing like a turkey smoked by the professionals.
-
Smoked turkey MMMMMMMMMM ;D
-
I'm with M58 on the brine (I add a thinky sliced lemon) and smoke. However, to make it quicker, quarter the beast before cooking. I put a rub of salt, pepper, thyme, garic powder and oregano, and then baste occasionally with wine and melted butter. The advantage is that it cooks a lot quicker, under 2hrs, on about 325 on the grill And you can take the breast out before the thighs (160 vs 175). Its not as pretty for at the table presentation, but you're going to cut it anyway and this way the breast meat stays moist.
FQ13
-
HA HA...He said 'breast'...HA HA
-
HA HA...He said 'breast'...HA HA
( . ) ( . )
-
Yes Smoked Turkey: I start by smoking my turkey for about two Hours. This seals the out side and adds that great smoky flavor. This can be done a day our two ahead of time if you are having dinner at some one else's home. When its time, you cook it like normal, It turns out as juicy as can be. MMMMMMMMMMMMMM!
-
I would like to mention.... that you should check with your local BBQ joint and see if they smoke turkeys..... Man there is nothing like a turkey smoked by the professionals.
I don't know about turkey, but I think they smoke a little "oregano" from time to time. ;D
-
Fried four 15 lb turkeys in 3 hours at the high school yesterday.
Gonna fry another tomorrow for the family. Only way to go IMHO.
We have not baked one in 15 years.
I've found over the years that a 12 to 15 pound turkey cooks the best. Any larger than that and you run the risk of over cooking the outside to get the inside done.
*Use 2 gallons of vegetable oil to one gallon of peanut oil
*Heat oil to 375 degrees initially (the bird will bring it down to 350 when you put him in) then maintain 350 for the duration.
*Make sure the bird is completely thawed....frozen meat will make big fire!
*Also make sure all excess water is patted dry to cut down on popping oil out of the pot
*We season the outside and inside of the turkey with Lowery's seasoned salt and that's all
*Make sure the legs are un-trussed and free
*Whether your cooker has a basket or a hook inserted through the cavity, ease the bird into the oil slowly to avoid bubbling the oil over.
*When the bird is submerged cook for 3 minutes per pound for birds under 15 lbs. (over 15 lbs may need to go 3 1/2 min per lb)
*When times up, carefully lift and allow oil to drain, place in a pan or platter and it dinner time.
With a 14 lb turkey, I can start with cold oil at 11:00 AM and be serving hot, juicy, delicious turkey at 12:00.
Happy Thanksgiving.
8)
-
Peg -
Some day I am going to try frying. Can you brine the bird if you properly drain and dry before introducing to the pot?
-
Peg -
Some day I am going to try frying. Can you brine the bird if you properly drain and dry before introducing to the pot?
Should be able to...IF all the excess water is removed before putting it in the hot oil.
-
I think we need a recipe forum! As much as we like to argue about types of guns, calibers, politicians, etc., I believe a forum devoted to placing recipes you come across or asking for help with cooking would be great. I know. I know - this is a gun forum, not a foodie forum. But I believe most of us would enjoy it.
Thoughts?
-
I think we need a recipe forum! As much as we like to argue about types of guns, calibers, politicians, etc., I believe a forum devoted to placing recipes you come across or asking for help with cooking would be great. I know. I know - this is a gun forum, not a foodie forum. But I believe most of us would enjoy it.
Thoughts?
This is the third thread I recall with recipes. Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhh Great Eric ......... Where for art thou in finding the old ones ;D
-
http://www.downrange.tv/forum/index.php?topic=3430.0
;)
-
But I'm talking about a forum to house all of these current and forgotten treasures......
-
HEY!!! That brings up the age old question: MB, where is that horseradish pickle recipe ???
-
I think they made him sick ;D
He has NEVER mentioned them since posting that he was opening the jar ;D
-
Update to prior post:
I wrote Marshal'ette about creating a sub-forum devoted to recipes and all things culinary. And she wrote back to say she thought it was a good idea and she would run it by Marshal. So if we get a green light, this could be up in the next week or so.....
A big thank you to Marshal'ette and Marshal (in advance)!!!!
-
Just had a turkey baked in a bag and it was the most moist I have ever had!
-
This is the second year we cooked the turkey in this oven. I must say the turkey is best I've ever eaten. You need the extender ring kit. (we boil eggs in it also).
https://www.nuwaveoven.com/flare/next
-
Fried four 15 lb turkeys in 3 hours at the high school yesterday.
Gonna fry another tomorrow for the family. Only way to go IMHO.
We have not baked one in 15 years.
With a 14 lb turkey, I can start with cold oil at 11:00 AM and be serving hot, juicy, delicious turkey at 12:00.
Happy Thanksgiving.
8)
Started frying our turkeys five years ago. I'll never go back to oven cooking. We use an injector kit the day before with a home made butter/garlic concoction or store bought cajin juice, and let it sit in the fridge overnight. Always turns out plump and juicy.
-
Frying turkeys is wonderful, I like the crackling skin part as well, I do inject them with various butter/citrus fluids. Gas regulator is fouled on my burner, so we oven cooked. Brined in sugar and kosher salt with juniper berries ( dried ) thrown in. For 24 hrs. Pretty bird and moist, wife did not turn the bird, so presentation was beautiful, but the dark meat on the bottom had no skin left, but the meat was push it with you finger off the bone tender.
-
PegLeg back on the 2nd page wrote:
Fried four 15 lb turkeys in 3 hours at the high school yesterday.
Gonna fry another tomorrow for the family. Only way to go IMHO.
We have not baked one in 15 years.
I've found over the years that a 12 to 15 pound turkey cooks the best. Any larger than that and you run the risk of over cooking the outside to get the inside done.
*Use 2 gallons of vegetable oil to one gallon of peanut oil
*Heat oil to 375 degrees initially (the bird will bring it down to 350 when you put him in) then maintain 350 for the duration.
*Make sure the bird is completely thawed....frozen meat will make big fire!
*Also make sure all excess water is patted dry to cut down on popping oil out of the pot
*We season the outside and inside of the turkey with Lowery's seasoned salt and that's all
*Make sure the legs are un-trussed and free
*Whether your cooker has a basket or a hook inserted through the cavity, ease the bird into the oil slowly to avoid bubbling the oil over.
*When the bird is submerged cook for 3 minutes per pound for birds under 15 lbs. (over 15 lbs may need to go 3 1/2 min per lb)
*When times up, carefully lift and allow oil to drain, place in a pan or platter and it dinner time.
With a 14 lb turkey, I can start with cold oil at 11:00 AM and be serving hot, juicy, delicious turkey at 12:00.
Happy Thanksgiving.
Okay, now that I deep fried my 2nd turkey ever, what do I do with the 4 gallons of peanut oil I have left over?
How long will that oil last?
I bought some chicken wings last night, and I plan on firing up the deep fryer once again to cook those, just so I get more use out my oil. It was 13 bucks a gallon. :o
-
Tyler,
Let it cool down, line a strainer with cheese cloth, and filter it back into the original container.
It can be stored at room temperature just as before it was used. It can be used as any other vegetable oil for cooking purposes.
Some people will tell you that can not reuse it for deep frying, but what do fast food restaurants do ??? As you reuse it keep in mind that the smoke point will lower with each use (the reason peanut oil is used is its high smoke point).
Use it, clean it and store it well, and after it is used up you can always run it through your diesel pickup for fuel ;D
By the way, after a funeral yesterday a neighbor was leaving the church in his Dodge with a Cummins running 80% soy ... could have sworn there was a bbq grill being lit in the parking lot. Smelled so good I had to go in for a sandwich ;D
-
Tyler,
Let it cool down, line a strainer with cheese cloth, and filter it back into the original container.
It can be stored at room temperature just as before it was used. It can be used as any other vegetable oil for cooking purposes.
Some people will tell you that can not reuse it for deep frying, but what do fast food restaurants do ??? As you reuse it keep in mind that the smoke point will lower with each use (the reason peanut oil is used is its high smoke point).
Use it, clean it and store it well, and after it is used up you can always run it through your diesel pickup for fuel ;D
By the way, after a funeral yesterday a neighbor was leaving the church in his Dodge with a Cummins running 80% soy ... could have sworn there was a bbq grill being lit in the parking lot. Smelled so good I had to go in for a sandwich ;D
+1 on what m58 said.
We fry a lot of turkeys through the holidays (6 to 10) so I don't store mine afterward. I do pour it up between fryings and add enough fresh oil back each time to bring my frying level up.